I have this on my Kindle (wish I had bought the book, the electronic version is hard to use) but haven't used it much yet. I made the Roasted Tomatillo & Pepita Tofu Scramble last weekend for my husband's birthday and it was incredible. It may be my favorite tofu scramble ever. We had it in tortillas with a little pico de gallo and tofu sour cream. I cheated with the tomatillos because I couldn't find any. I ended up just using some green salsa and I omitted the jalapeno and garlic because it was already in the salsa. I still toasted the pepitas and then blended them with the salsa. I definitely want to try making with the fresh tomatillos some time.

I've made a few things from it. I really like the lentil and pecan pate, and the black eye bean fritters with spicy coconut sauce. the artichoke croquettes with lentils and lemon cream only needed a tiny bit of veganising and were fabulous.

I just meandered my way through the starters chapter yesterday, there were several naturally vegan recipes, and many of the others would be easy to veganise. As for the rest, it could be done with some thought and dedication if you wanted to, because vegans can do anything.

My favorite, go to dinner party type recipe is the portobello wellingtons. It's very time consuming (though it does make a lot and you can freeze the extras before baking) and alcohol-infused, but it's absolutely delicious. It does require some vegan subs, mostly in the pate - I use soygurt + cornstarch in place of the eggs and a mixture of vegan cheeses.. I've had it work well with cheezly before but these days I use a mix of FYH and Daiya (I like the flavor of FYH, the texture of Daiya).

The rosemary lemonade is another household favorite. The fake crab cakes are excellent (though go easy on the tamarind sauce, it's strong stuff). I don't have the book in front of me but everything I've made has come out wonderfully. It's definitely a favorite cookbook for entertaining.

My favorite, go to dinner party type recipe is the portobello wellingtons. It's very time consuming (though it does make a lot and you can freeze the extras before baking) and alcohol-infused, but it's absolutely delicious. It does require some vegan subs, mostly in the pate - I use soygurt + cornstarch in place of the eggs and a mixture of vegan cheeses.. I've had it work well with cheezly before but these days I use a mix of FYH and Daiya (I like the flavor of FYH, the texture of Daiya).